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Chef de Partie

Please Note: The application deadline for this job has now passed.

Job Introduction

Job Purpose

  • To obtain all food knowledge, portion specifications and guidelines on food production and delivery
  • To assist as directed with all aspects of preparation, production and presentation of food
  • Deliver on all Operating Brands offers to Company specifications as requested
  • Maintain all levels of food hygiene throughout the preparation areas
  • Reporting any Health & Safety / Food & Safety issues to your Line Manager
  • Ensuring good levels of customer service and care throughout your shift
  • Report and work where directed by the Executive Head Chef according to business needs

Role Responsibility

Accountabilities or “What you have to do”

To ensure that the Company, Client and statutory regulations regarding hygiene, safety, and cleanliness are complied with and all tasks undertaken according to Safeguard and government regulations

To ensure the prompt service of all meals and services at the required times, to the company’s standard and client expectation in conjunction with the Executive Head Chef 

To ensure that methods of preparation and presentation comply with current trends and are within budgetary restraints.

To assist in the preparation of menus, relating to your work environment and the company

Develop a positive employee relations environment with all team members

To ensure that all goods are correctly stored and comply with Health & Safety legislation

To maintain records and carry out all necessary temperature checks in accordance with Sodexo company policy

To receive any necessary training, meetings and briefings to complete your job responsibilities to the Company and Client standards

Rotate stock in accordance with company policy to ensure the efficiency of the unit

To carry out any reasonable request by management pertaining to the service to the client and company

On the job training/support for junior team members

The Ideal Candidate

Knowledge, skills and experience

  • Previous experience working in an A grade restaurant or blue chip contract
  • Strong financial understanding
  • Experienced in adhering to and driving company initiatives
  • Personal innovation and passion
  • Demonstrative customer focus and service skills
  • Strong communication, and negotiation skills
  • Experience working in a standards /compliance environment
  • Relevant qualification and training

Package Description

Working Monday to Friday

Staff Food Allowance

Uniform provided

20 days holiday plus Bank Holidays

On the job training / Food Safety Level 3

Salary £11.26 - £11.26
Frequency Hourly
Job Reference SDX/TP/661/33267
Contract Type Permanent – Full Time
Closing Date 28 February, 2018
Job Category Chefs
Business Unit UK Corporate Services
Location London, England
Posted on 05 February, 2018

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